In a small pot combine the cranberry sauce and the juice. Bring to a simmer over low heat, whisking until smooth. Remove from the heat and set aside
In a large frying pan with a metal handle saute the bacon until crispy, then remove from pan to a plate lined with paper towels. To the same pan add the Brussels sprouts, shallots, and garlic and season with salt and pepper, to taste. Saute for 5 minutes over medium-high heat to give the Brussels sprouts a little color. Put the pan in the oven for 10 minutes. Remove from the oven and pour the cranberry glaze over the top. Return to the oven and roast for another 10 minutes.
Skewer each Brussels sprout with a toothpick, arrange on a serving platter and serve warm.